Kat kyi kaik (Burmese: ကတ်ကြေးကိုက်; pronounced [kaʔt͡ɕíkaɪʔ]), also specifically called Myeik kat kyi kaik (‹See Tfd›မြိတ်ကတ်ကြေးကိုက်), is a spicy Burmese fried noodle dish associated with the coastal town of Myeik (formerly Mergui) in Southern Myanmar.[1]
 | |
| Course | Snack |
|---|---|
| Place of origin | Myanmar |
| Region or state | Myeik |
| Main ingredients | Wide rice noodles, bean sprout, squid, prawns, steamed garden pea, chili, pepper, spring onion, dark soy sauce |
It consists of wide, flat rice noodles fried with squid slices, bean sprouts, prawns, steamed garden pea (pe byok), spring onion, pepper and dark soy sauce.[2] It is popular locally where it is found in the Southern coastal region of Myanmar and in Yangon.
The dish gets the name kat kyi kaik (lit. 'scissor-bitten') because while the noodle and ingredients are being fried in a wok, the cook uses scissors to cut up the noodles for easier cooking and serving.
A comparable dish is char kway teow, a popular dish in Singapore and Malaysia. Beik kut kyee kaik only uses prawns and squid as main ingredients.
References
edit- ^ "တစ်နေ့တခြား လူကြိုက်များလာတဲ့ မြိတ်ဒေသအစားစာ ကတ်ကြေးကိုက်". Mizzima (in Burmese). Retrieved 2019-04-08.
- ^ "မြိတ်ကတ်ကြေးကိုက်". Wutyee Food House. 2015-02-24. Retrieved 2019-04-08.
See also
edit- Meeshay - a rice noodle dish associated with Shan State in Eastern Myanmar
- Mont di - a rice noodle dish associated with the entirety of Myanmar
- Char kway teow - a rice noodle dish associated with southeast Asia